Linguine With Crisp Chickpeas and Rosemary

Will it ever rain again? We've been having a frightful dry spell. But I have been diligently watering my beleaguered garden herbs with the water our dehumidifier sucks out of the basement air, so I was ready to make use of my rosemary and parsley for "Linguine With Crisp Chickpeas and Rosemary" (NYT Cooking; subscription required).

I have been generously sharing my parsley with some black swallowtail caterpillars.

Rather than use traditional linguine, I made the recipe with a 9-ounce package of "Taste Republic" fresh cauliflower (!) linguine, and thus the dish was gluten-free. I bought the cauliflower linguine in the spirit of adventure, but it turned out to be delicious!

While I only used nine ounces of pasta, I kept the recipe's other proportions largely the same, with the exception of using a little less oil and butter than called for. I highly recommend turning the heat to low before you add the butter. I didn't, and hot oil spattered all over the stove. 

In a signature Jaylbyrd move, I forgot the cheese at the end, but there is so much umami in the dish that I didn't even miss it.

I served it with mouthwatering corn from the farmer's market, and two out of two backup dancers and I were very pleased with this meal. The pasta would make a nice cozy winter meal, too; it's a recipe for all seasons.